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Weeknight Tomato Pasta

Weeknight Tomato Pasta

Weeknight Tomato Pasta

A contribution by guest author Paul Altotsky.

This Linguine with Cherry Tomatoes and Mascarpone serves 4 and is a perfect blend of creamy and fresh flavors. Cook linguine al dente, and simultaneously sauté cherry tomatoes and garlic in olive oil. Add mascarpone and some pasta water to create a velvety sauce. Combine with the drained pasta and garnish with a chiffonade of basil. The result is a comforting yet elegant dish that’s ideal for weeknights or special occasions.

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Weeknight Tomato Pasta


  • 8 oz linguine, or your favorite long pasta
  • 2 tbsp olive oil
  • 2 pints cherry tomatoes, halved
  • 6 cloves garlic, minced
  • 8 oz mascarpone cheese (or cream cheese)
  • 1 bunch basil
  • Salt and black pepper, to taste



  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions, stirring occasionally. Reserve 1 cup of pasta water and drain remaining.
  2. While pasta is cooking, add olive oil and tomatoes to a cold skillet. Season with salt and pepper. Turn heat to medium and cook tomatoes until soft and juices release. Add garlic and cook for an additional minute. 
  3. While tomatoes are cooking, chiffonade basil. 
  4. Splash in some of the reserved pasta pasta water and stir. Mix in mascarpone cheese, adding a little more water if needed. Add cooked pasta and toss to coat. Remove from heat and add basil. Serve immediately. 

Serves 4


Recipe by Paul Altotsky,

Photos by Catherine Dwelley



Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

See Another Recipe

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